Roast Level
Dark
Description About Espresso Republic - Angeleno Dark Roast
This seasonal dark roast from Espresso Republic surprises with its complexity and levity despite its roast level. Notes of bittersweet chocolate, hazelnut, nutmeg provide lighter flavors without sacrificing the full and rich body you’d expect from a darker roast. This is a great middle ground for fans of dark and medium roasting, and tastes great in a variety of brew methods.
Product Details
- Coffee Type: Whole Bean
- Product Size: 12 oz
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Seasonal Blend
Recommended Brew Methods
A 2:1 water-to-coffee ratio for your espresso shot is recommended. Using a scale to dial in your shots makes the process faster and more accurate. Your espresso grind should be very fine and powdery. Shots should take 30-40 seconds to brew and be thick and syrupy. Don’t stress, adjustments are always needed to get your shots pulling just right!
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Start with a 16:1 water-to-coffee ratio for your dosing. You’ll want a medium grind size for drip brewing that’s finer than what you’d use for pourover. Make sure you give the filter basket a shake to evenly distribute the grounds in the filter for best results. Turn on your brewer and it’ll do the rest!
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For a French Press brew we recommend a 1:12 coffee to water ratio with coffee ground at the consistency of sea salt. Add your grounds to the brewing chamber. then add twice the water as there are grounds to the chamber. Stir gently and allow to bloom for about 30 seconds. Place the top on the press and allow it to steep for 4 minutes. Plunge the press slowly and enjoy!
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About The Roaster
Roasted Fresh in Chino, California
Although Espresso Republic is best known for—you guessed it—their high-quality espresso roasts, they also produce a variety of classic coffee blends and single origins for the everyday sipper. Roasting out of Chino, California, Espresso Republic is a standout in the Golden State! Whether you pull like a pro on a shiny Italian Espresso machine or start each day with a pour over, every single bag is worth a brew.
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